Rich stock in a black skillet roux slow cooked with regional ingredients, toasted garlic and local hot sauce
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Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing

Roasted ruby beets nestled into whipped preserved lemon labneh with baby kale, shaved fall pears and bourbon spiced walnuts drenched in truffled Acadiana honey vinaigrette

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc

Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus

Crab boil poached Gulf shrimp dressed withsauce rémoulade over spicy local greens with shaved radish and Louisiana citrus

A poached hen’s egg with housemade harissa, caramelized sweet onions and blistered cherry tomatoes roasted in a cast iron crock topped with Thomasville Tomme, black olive tapenade and basil crusted Bellegarde baguette

Two soft poached hen’s eggs with chili hollandaisenestled in crispy cornfried artichoke hearts overgarlicky spinach, Parmesan and Herbsaint coulis

16-hour barbecued shoulder of pork overwarm buttermilk biscuits, sauce forestière withroasted mushrooms, caramelized onions,soft poached hen’s eggs and tasso hollandaise

Boozy rum caramel drenched bananas overgriddled Leidenheimer French bread stuffed withwhipped New Roads pecan praline custard andburnt orange-white chocolate crème anglaise

Fluffy eggs baked in a cast iron skillet topped with chestnut, oyster & shiitake mushrooms, Grana Padano, caramelized shallots, hearty greens and ripped shiso with Homochitto cane syrup & sherry vinaigrette

Herb & garlic marinated Gulf shrimp with housemade tasso, wilted spinach, charred poblanos, pickled ginger salad and sweet potato-coconut purée

Prosecco poached Louisiana blue crab over spiced pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream

Chargrilled beef tenderloin overblack truffle Creole cream cheese stone ground grits, crispy crushed red pepper oven dried kale and Marchand de vin

Citrus cured and confit’d Beeler’s Farm pork jowl over Creole tomato rouille with pepper jelly glazed brussels sprouts, gold cauliflower and pickled purple cabbage

"The Queen of Creole Desserts"
The richness of bread pudding whipped into a light soufflé.
~Finished tableside with warm whiskey cream~

Fluffy Autumn spiced zucchini bread, candied pecans, Fleur de Sel streusel, sticky caramel, burnt sage & brown butter ice cream

* Additional $3.50 & must be ordered 20 minutes in advance.

Crème de banana and Mexican vanilla pudding with fresh bananas, Fleur de Sel caramel and housemade vanilla wafers served inan old fashioned parfait glass

Vanilla & sugarcane infused custard pie with New Roads pecans in a handmade pie crust, chocolate and salted caramel, served with house-spun vanilla bean ice cream

Housemade Creole cream cheese cheesecake with a honey graham crust chocolate lattice & sticky caramel sauce

A daily selection of seasonal fruit sorbet orold-fashioned ice cream served ina Pecan Florentine tuile

Commander’s fruit sorbettopped with bubbles!

Spiked table-side with "ice block" vodka.

The authentic Louisiana favorite with
rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged Sherry~

Broken Arrow Ranch quail stuffed with charred chili smoked pork boudin over tangy bacon and apple cider braised cabbage with Crystal hot sauce pulp and Grand Marnier Cognac jus

“The Queen of Creole Desserts”
~ Finished tableside with whiskey cream sauce

Everyone’s brunch fave!

Our award-winning Bloody Mary
Spiked tableside with “ice block” vodka

A boozy New Orleans Brunch classic

Half Glass 6.00 / Full Glass 12.00